Homemade Roasted-Tomato Sauce


This recipe is super simple, and truly delicious. We have an abundance of cherry tomatoes, so I have been looking for a way to use them up. After searching around for ideas and recipes, I decided to make a sauce.

I made my tomato sauce using a blend of chocolate cherry tomatoes and heirloom tomatoes. The cherry tomatoes don’t have too much water and balance out the heirloom varieties nicely, acting as thickener.


One of my favorite parts of this recipe is how little work you have to put into it – there is no need to hover over bubbling pots of sauce, or to painstakingly boil, ice, and peel tomato skins.

I ended with (3)-pint jars of sauce, two of which I canned in a water bath for 40-minutes, and the other I put into the fridge for use on homemade grilled pizzas tomorrow. Yum!

(Approximately) 2-lbs. chocolate cherry tomatoes
5 large heirloom tomatoes
Olive oil
Sea salt
Citric acid


1) De-stem and slice heirlooms into thirds. Drizzle olive oil on the bottom of a baking tray, and arrange tomatoes. Salt lightly. De-stem and cut cherry tomatoes into halves, add to another lightly oiled baking tray and dust with salt.


2) Bake tomatoes in a 375-degree oven for 45 minutes.

3) Remove tomatoes from oven. Using a fork, gently remove skins from heirloom tomatoes. They should peel right up – super easy, right?


4) Add roasted cherry tomatoes to a blender or food processor. Using a slotted spoon, remove heirloom tomatoes from baking tray, leaving behind all of the tomato juice. If you add this in, your sauce will come out way too watery. I strained out the last bits of tomato pulp from the water and added the pulp to the blender as well.

5) Blend tomatoes until smooth, then pour into cleaned and sanitized jars. If using right away, seal and put in fridge.


TO CAN: Add 1/4 tsp. citric acid to each pint jar (or 1/2 tsp. each for quarts). Add to water bath and process jars for 40 minutes, starting your timer at the point the water starts boiling. After 40 minutes, remove from heat and allow to cool fully. Check jar lids after 1 hour – if they haven’t sealed, put them in the refrigerator immediately. If they have sealed, allow to cool completely,  remove rings, wipe down and store in a cool, dark area.

Featured at the Homestead Bloggers Network


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